Basmati rice, cooked 3 cups Surmai Fillets, boneless, cut into cubes 3/4 cup Red chilli paste 1 tablespoon Salt to taste Soy sauce 1 tablespoon Cornflour/ corn starch 2 tablespoons Oil 4 tablespoons Garlic, chopped 8 cloves Ginger, chopped 1 inch piece Celery, chopped 1 inch stalk Tomato ketchup 3 tablespoons Red chilli sauce 1 teaspoon Fish stock 2 cups Onion , chopped 1 medium Green capsicum, 1/4 inch pieces 1 small Red capsicum, 1/4 inch pieces 1 small |
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METHOD
Add chilli paste, salt and half tablespoon soy sauce to the fish pieces and mix. Add one tablespoon cornflour and mix well. Heat one and a half tablespoons oil in a non stick pan. Add the fish pieces and shallow fry, turning sides till done. Heat one and a half tablespoons oil in another non stick pan. Add the garlic, ginger and celery and sauté for one minute. Add tomato ketchup, chilli sauce and the remaining soy sauce and stir. Add stock and let the mixture simmer. Mix the remaining cornflour with quarter cup of water and add to the sauce. Add the fish cubes and let it simmer for a couple of minutes. Heat the remaining oil in a non stick pan and sauté onion, green capsicum and red capsicum till well glazed. Place the rice in individual bowls and heat them in the microwave for one minute. Pour the fish with the sauce over the rice. Garnish with sautéed onion, green and red capsicums and serve immediately. |
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